Summer time is backyard grill time. A great way to enjoy get togethers with family and friends is to plan your grilling with easy to make options that allows you to focus on fun not cooking!
Do you like to add some flavor to a traditional barbeque? If so turn up the heat this summer and spice your way to delicious warm-weather recipes by using subtle ingredients that bring out bold flavors in your favorite foods. Tajín Fruity Chamoy Sauce can add a taste-enhancing option to your repertoire and make your summer get-togethers the talk of the neighborhood.
Cool off while enjoying mildly spicy dishes. Made with 100% natural chiles, lime juice, sea salt and a hint of apricot, Tajín Fruity Chamoy Sauce offers a unique sweet-and-spicy flavor without too much heat. Perfect for drizzling over fresh fruits and veggies like mango, pineapple, watermelon and more, it’s also commonly used to bring fruity, subtle spice to a wide variety of recipes including beverages and snacks, like smoothies, mangonadas, ice pops and cold drinks.
For example, in this Savory Mango Chamoy Daiquiri, the apricots create a fruity, tangy flavor that’s a nice, refreshing twist on a traditional drink.
Bringing a touch of heat to summer cookouts can be a breeze with mild hot sauces added to dishes like these Spiced Pork Ribs, which can be created start-to-finish in the oven or taken outside to sear on the grill. Just a handful of ingredients are required to season the ribs to spicy perfection before wrapping them in foil and letting your oven do the work.
The key ingredient for the right touch of subtle heat without being overwhelming is Tajín Mild Hot Sauce, a unique, flavorful addition to your cabinet that pairs well with savory snacks like tortilla chips, chicken wings, pizza and even micheladas. The lime is what makes it different from other hot sauces.
Made with 100% natural mild chiles, lime juice and sea salt without added sugars or coloring, it can be enjoyed by the whole family as a versatile way to enhance favorite foods with a mild but wild flavor.
Both recipes can be easily enhanced with a simple concept: just pair Tajín Clásico seasoning with either or both of the sauces to create unique flavor combinations, a tasty “mix it” tactic to add to your warm-weather menu and make it uniquely yours.
Find more recipes that crank up the heat this summer by visiting Tajín.com/us.
Spiced Pork Ribs
Total time: 3 hours, 10 minutes
- 2 racks (about 4 pounds) baby back ribs
- 1/4 cup Tajín Clásíco Seasoning
- 1/4 cup Tajín Mild Hot Sauce, plus additional for serving, divided
- 2 tablespoons olive oil
- 2 tablespoons brown sugar
- lime wedges, for serving
- mashed potatoes or steamed rice, for serving (optional)
- Rub ribs with seasoning. Marinate at least 4 hours or overnight in refrigerator.
- Preheat oven to 300 F. Combine hot sauce, oil and brown sugar; brush over both rib racks.
- Line baking sheet with double layer of aluminum foil with enough overhang to wrap foil around ribs.
- Lay ribs, bone side down, on foil-lined baking sheet. Wrap foil around ribs and seal. Place on baking sheet.
- Fill large baking dish or roasting pan with 2 inches of boiling water. Place on lower oven rack to keep ribs moist as they bake. Place ribs on middle oven rack.
- Bake 2 1/2-3 hours, or until meat is tender and just starting to fall off bone.
- Preheat broiler. Unwrap ribs and place on foil-lined baking sheet. Broil 4-6 minutes on middle oven rack, or until lightly charred and caramelized.
- Serve with lime wedges and additional hot sauce.
- Serve with mashed potatoes or steamed white rice, if desired.
Savory Mango Chamoy Daquiri
Total time: 15 minutes
- 2 tablespoons Tajín Fruity Chamoy Hot Sauce
- 2 tablespoons Tajín Clásico Seasoning
- 4 tablespoons Tajín Fruity Chamoy Hot Sauce, divided
- 1 cup frozen mango cubes, plus additional for garnish, divided
- 1/3 cup natural syrup
- 3 ice cubes
- 1/3 cup orange juice
- 1 tablespoon Tajín Clásico Seasoning, for garnish
- To rim glass: Rim glass in chamoy hot sauce then seasoning.
- To make drink: Blend 3 tablespoons chamoy hot sauce, mango cubes, syrup, ice cubes and orange juice.
- In glass, pour remaining chamoy hot sauce.
- To serve, garnish with additional mango cubes and sprinkle with seasoning.
- 4 4-ounce salmon fillets, skin on (wild caught if possible)
- 1 tablespoon olive oil
- ½ teaspoon kosher salt
- 2 tablespoons Seafood Seasoning (find a recipe on our web exclusives page)
- Preheat a grill to medium-high heat (375 to 450 degrees).
- Brine the salmon (or go to Marinated Salmon to marinade instead): While the grill preheats, in a shallow dish mix together 4 cups room temperature water and 3 tablespoons kosher salt. Place the salmon in the water and wait for 15 minutes (this should be about the time it takes to preheat).
- Pat the salmon dry with a clean towel. Rub it generously with oil and sprinkle it with the kosher salt and seasoning blend (or simply salt and pepper).
- Grill the salmon skin side up for 3 to 5 minutes (where the flames aren’t directly touching the fish), until grill marks appear and it releases from the grates. Flip and cook another 2 to 5 minutes, depending on the thickness of the salmon, until flaky and just pink at the thickest portion and the internal temperature is 125 to 130 degrees. (Salmon varies in thickness, so the cook time is different based on each piece of fish.) Allow to rest for a few minutes, then serve.
Grilled Shrimp Tacos
These grilled shrimp tacos are a perfect dinner party recipe or healthy weeknight meal, featuring spiced shrimp and a spicy mayo drizzle.
- 1 pound large shrimp, peeled and deveined.
- 1 tablespoon olive oil
- 1 tablespoon cumin
- 1 teaspoon garlic powder
- ½ teaspoon chili powder
- ¼ teaspoon kosher salt
- 2 cups shredded red cabbage
- 8 tortillas
- 3 tablespoons mayonnaise
- 1 ½ teaspoons Mexican hot sauce
- 1 handful fresh cilantro, for garnish
- 2 limes, cut into wedges, for serving
- Preheat a grill to medium-high direct heat (375 to 400 degrees).
- Thaw the shrimp and peel it (if it’s in the shell). In a medium bowl, toss the shrimp with the olive oil, cumin, garlic powder, chili powder, and kosher salt.
- Shred the cabbage and sprinkle with lime juice and a bit of kosher salt.
- Mix together the mayonnaise and Mexican hot sauce.
- Warm tortillas on grill for 10 seconds per side. Then grill the shrimp for 1 to 2 minutes per side, until bright pink and cooked through.
- To serve, place the cabbage into a tortilla and top with grilled shrimp. Drizzle with the spicy mayo and top with torn cilantro leaves and a squeeze of fresh lime juice.
Perfect Portobello Mushroom Burger
Vegetarian and gluten-free. For vegan, plant-based, and dairy-free, use vegan cheese or omit and load with other toppings!
- 4 portobello mushrooms
- 2 to 3 tablespoons olive oil
- ½ teaspoon garlic powder
- 1 teaspoon smoked paprika
- ½ teaspoon kosher salt
- Fresh ground black pepper
- 8 slices provolone or sharp cheddar cheese (or substitute vegan cheese)
- For serving: Buns, lettuce, tomato, red onion, Basil Pesto (optional), Special Burger Sauce
- Preheat a grill to medium-high heat (375 to 450 degrees Fahrenheit) or preheat an oven to 450 degrees.
- Clean the portobello mushrooms and remove the stems. Place them on a baking sheet gill side up. Drizzle the tops the olive oil and use your hands to rub on the bottoms. Then place them back on the sheet gill side up and sprinkle with garlic powder, smoked paprika, kosher salt and several grinds of black pepper. Rub them until evenly coated.
- Place the mushrooms directly on the grates gill side up, and grill 10 to 14 minutes until tender and juicy. Liquid will pool in the cap. Flip the mushrooms (this drains the liquid into the grates). Then top with the cheese slices and cook for an additional 2 to 3 minutes until melted. Tip: Step up your burger and grill the burger buns for about 1 minute on one side until lightly toasted!
- Serve: Place the mushrooms on buns. Top with lettuce, tomato, red onion, basil pesto (optional), and your choice of Sauce.
Perfect Grass-Fed Beef Burgers
In this hamburger recipe, adding onion delivers moisture; forming thicker patties prevents them from cooking too fast and drying out. Both steps are key when working with grass-fed ground beef.
- 1 small onion, coarsely grated
- 1½ pound grass-fed ground beef
- 1¼ teaspoon kosher salt, plus more
- ½ teaspoon freshly ground black pepper, plus more
- 1 tablespoon vegetable oil
- Hamburger buns and desired toppings (for serving)
- Using your hands, gently mix onion, beef, 1¼ tsp. salt, and ½ tsp. pepper in a medium bowl. Gently shape into four 1½”-thick patties (loosely formed patties will be more succulent).
- For outdoor grilling I use a cast iron grill attachment to my gas grill. Heat oil on the grill, over medium-high heat. Season patties with salt and pepper, place on grill, and immediately reduce heat to medium. Cook 4–6 minutes per side for medium-rare.
- Serve on buns with desired toppings.
Patties can be formed 4 hours ahead. Cover and chill.
A classic summer favorites. These baked beans are semi-homemade and the perfect blend of sweet, savory and smoky! Topped with delicious bacon, they’re sure to be a hit!
- 10 slices bacon diced
- 1 yellow onion finely diced
- 1/2 green bell pepper finely diced
- 54 oz can pork and beans or 4 (15.5oz each) cans
- 4 Tbsp ketchup
- 1/4 cup molasses
- 2/3 cup brown sugar
- 1/4 cup cider vinegar
- 2 tsp dry mustard
- Cook bacon about half way through (in whichever way you want), and set aside to drain on a paper towel. Once cooled, roughly chop into semi-bite sized pieces.
- Preheat oven to 325 degrees and set rack to the lower-middle rack position.
- In a deep skillet, heat about 2 Tbsp of bacon grease (or butter) over MED heat. Add diced onion and green pepper and saute about 5 minutes, until softened.
- Add remaining ingredients and stir to combine well. Let mixture simmer for a minute or so.
- While the mixture is simmering, grease a 13×9 baking dish, or other 3 quart dish or pot.
- Pour beans into the prepared baking dish and lay cooked bacon on top of the beans.
- Bake for 2-3 hours, depending on your desired consistency.
- Let the beans stand for 5 minutes before serving.
Sweet Potato Salad
- 1 large sweet potato, cubed
- 5 oz baby spinach
- 3/4 cup cooked quinoa
- 3 thin slices of red onion
- 1/3 cup dried cranberries
- ¼ cup toasted walnuts, roughly chopped
- ½ cup Follow Your Heart Dairy-Free Bleu Cheese Crumbles
- ¼ tsp powdered sage
- ¼ tsp garlic powder
- ¼ tsp dried thyme
- 2 tsp neutral oil
- salt & pepper to taste
Creamy Lemon Thyme Dressing:
- 1/3 cup Follow Your Heart Original Vegenaise
- 1 ½ tsp maple syrup
- 2 tbsp lemon juice
- salt & pepper to taste
- Peel and cut the sweet potato into cubes. Add them to a bowl and toss with oil, sage, thyme, garlic powder, salt & pepper. Spread them onto a baking sheet and bake at 375° F for 20 minutes or until nicely browned and fork tender. Set aside.
- Make the dressing by combining the Vegenaise, lemon juice, herbs, salt & pepper. Mix well and refrigerate until ready to use.
- Assemble the salad in a large bowl or platter. Layer or mix together the spinach, onion, cranberries, walnuts, bleu cheese, warmed quinoa and roasted sweet potato.
- Serve tossed with the dressing or on the side.
Source: Follow Your Heart
Grilled Corn Ribs
- 2 Ears of Corn on the Cob
- 8 Tbsp Primal Kitchen Avocado Oil
- 2 Tsp Lemon Pepper
- 1 Tsp Garlic Powder
- 1 Tsp Chili Powder
- 1/2 Tsp Cayenne
- 1/2 Tsp Paprika
- 1/2 Tsp Black Pepper
- 1/2 Tsp Salt
- 1 Tbsp Cilantro, chopped
- 1/4 cup Cotija Cheese
- 2 Tbsp Primal Kitchen Chipotle Lime Mayo
- Cut off ends of the ear and cut in quarters from end to end (cut in half longways, then cut each half again)
- In a small bowl, combine avocado oil and spices
- Brush the oil mix onto the corn ribs
- Grill at 400 F for 30 minutes
- Top with cilantro and cotija cheese to taste
- Dip corn ribs in Chipotle Lime Mayo or squeeze it on top with our Squeeze Chipotle Lime Mayo
Source: Primal Kitchen
Easy Creamy Potato Salad
This simple potato salad is the perfect side dish for entertaining or to make ahead for the week. It has a refreshing crunch and zing thanks to two types of onion, celery, herbs, and spicy mustard. And an added plus it is vegan!
- 5 pounds yellow potatoes
- ¾ cup minced celery (about 2 large stalks)
- ½ cup chopped scallions
- ⅓ cup minced red onion
- ¼ cup chopped fresh parsley
- ¼ cup Primal Kitchen Mayo
- 2 tablespoons chopped fresh dill
- Juice from ½ lemon (about 1.5-2 tablespoons)
- 1 tablespoon Primal Kitchen Spicy Mustard
- ½ teaspoon black pepper
- ½ teaspoon paprika
- ¼ teaspoon salt
- Wash and scrub the potatoes. Place them in a pot and fill the pot with water until the water is about an inch or so above the potatoes. Place the pot on the stovetop and heat over medium heat, uncovered. Bring the water to a boil and reduce it to a simmer.
- After 5 minutes, pierce one of the larger potatoes to check for doneness. Continue simmering until they are nearly tender, then remove the pot from the heat and cool. Once they are fork-tender, remove the potatoes and rinse them under cool water to help peel off the skins.
- Remove any remaining skins and chop the potatoes into about ¾” chunks. Place the chopped potatoes in a large bowl.
- In a smaller bowl, combine the scallions, red onion, mayo, mustard, lemon juice, black pepper, paprika, and salt.
- Pour this mixture over the potatoes and top with the parsley and dill. Fold the mayo mixture into the potatoes until just combined. Season with additional salt and pepper to taste as needed. Top with additional herbs or scallions, if desired. Refrigerate until ready to serve.
Source: Primal Kitchen
Cucumber Tomato Tahini Salad
- 2 cups tomatoes chopped
- 2 Persian cucumbers diced
- ¼ red onion diced
- ¼ cup parsley chopped
- ¼ cup sesame tahini
- 1 lemon juiced
- 3 tbsp water
- Pinch salt
- Put tomatoes, cucumbers, onions and parsley in a medium sized mixing bowl.
- Drizzle with lemon juice, tahini, salt, and water. Mix until well combined.
- Use to top anything you want!
Source Better Food Guru from Mighty Sesame
Easy Grilled Pineapple
Grilling pineapple is so easy and it comes out smoky and juicy: serve drizzled with honey or topped with vanilla ice cream.
- 1 medium pineapple
- 1 tablespoon neutral oil (like grapeseed or vegetable)
- ⅛ teaspoon kosher salt
- Honey (or agave syrup), for drizzling
- Finely chopped mint (optional)
- For serving: ice cream or whipped cream (optional), toasted coconut
- Preheat a grill to medium-high heat (375 to 450 degrees Fahrenheit).
- Cut off the pineapple top and rind. Then cut the pineapple into 3/4” slices, keeping the core intact. In a bowl, mix the pineapple with the oil and salt.
- Place directly on the grill grates and grill 3 to 4 minutes per side (6 to 8 minutes total), turning once, until tender and slightly charred.
- To serve, drizzle with honey and top with finely chopped mint (optional). If you’d like, top with ice cream or whipped cream and toasted coconut. Make sure to eat around the core when enjoying!
- ¾ cup DOLE® Blueberries frozen
- ½ cup DOLE® Blackberries, frozen
- 2 cups coconut water
- 2 tablespoons honey
- 1 DOLE® Banana, peeled, cut crosswise into thirds and frozen
- 1 cup loosely packed DOLE® Baby Spinach
- 1¼ cups hulled and quartered DOLE® Strawberries, frozen
- 1 DOLE® Mandarin Orange, peeled
- 1 cup chopped DOLE® Mango, frozen
- Purée blueberries, blackberries, 2/3 cup coconut water and ½ tablespoon honey in a blender on high until smooth; divide into 4 (12-ounce) glasses. Makes about 1 2/3 cups.
- Purée banana, spinach, ⅓ cup coconut water and ½ tablespoon honey in a blender on high until smooth; carefully pour over blueberry mixture. Makes about 1⅓ cups.
- Purée strawberries, 2/3 cup coconut water and ½ tablespoon honey in a blender on high until smooth; carefully pour over banana mixture. Makes about 1⅓ cups.
- Purée orange, mango, and remaining ⅓ cup coconut water and ½ tablespoon honey in a blender on high until smooth; carefully pour over strawberry mixture. Makes about 1 2/3 cups.
Tips & tricks
Peel and freeze ripe bananas to have on hand for using in this recipe as well as other smoothies and baking.
4th of July Fruit Tart
- Nonstick cooking spray
- ½ cup sliced almonds
- 2 tablespoons unsweetened coconut flakes
- ½ cup mashed DOLE® Avocado
- 1½ tablespoons honey
- 1 cup old-fashioned rolled oats
- 1 teaspoon ground cinnamon
- 1 container (5.3 ounces) vanilla almond milk yogurt alternative
- 2 DOLE® Bananas, cut into thirds
- 1 teaspoon vanilla extract
- 2 teaspoons powdered gelatin
- ½ cup unsweetened almond milk
- ½ cup sliced DOLE® Strawberries
- ½ cup DOLE® Blueberries
Allergens: Tree Nuts
- Preheat oven to 325°F. Spray 9-inch tart pan or round baking dish with nonstick cooking spray. Process almonds and coconut in food processor 30 seconds or until fine crumbs form.
- Whisk avocado and honey in a medium bowl; stir in oats, ½ teaspoon cinnamon and almond-coconut mixture. Press into bottom and up sides of prepared pan; bake 25 minutes or until edges are golden brown. Cool completely.
- Purée yogurt, bananas, vanilla extract and remaining ½ teaspoon cinnamon in a blender on high 1 minute or until smooth; transfer to medium bowl. Makes about 1¼ cups.
- Sprinkle gelatin over 2 tablespoons cold water in a cup; let stand 5 minutes. Heat almond milk in small saucepan over medium heat 5 minutes or until hot; whisk in gelatin mixture until dissolved, then whisk into yogurt mixture. Pour filling into crust; refrigerate at least 2 hours or until set.
- Arrange strawberries and blueberries on top of tart; cut into 8 slices.
Tips & tricks
To make this recipe vegetarian, simply use agar-agar in place of the gelatin and increase the standing time in step 4 to 8 minutes. For a decorative topping, try melting 2 tablespoons dark chocolate chips and drizzling over the tart before slicing.
Strawberry Shortcake Cookies
Strawberry Shortcake Cookies made with cream and fresh diced strawberries are perfect spring and summer dessert.
- 8 oz. strawberries, hulled and cut into small pieces
- ½ cup granulated sugar
- 2 cups all-purpose flour
- 2 teaspoon baking powder
- ½ teaspoon salt
- ½ cup unsalted butter-chilled and cut into small pieces
- 2/3 cup heavy cream
- 1 ½ teaspoons vanilla
- coarse sugar-for sprinkling
- Chop up strawberries in small pieces, then blot them with a clean towel to rid excess moisture. Place the chopped strawberries in the freezer as you work on the rest.
- Pre-heat oven to 375 F and line baking sheets with parchment paper or silicone baking mat.
- In a large bowl, whisk together flour, baking powder, salt, and sugar. Add butter to flour mixture and using your fingers or a pastry cutter, combine until a crumbly mixture is formed.
- Add vanilla in cream and stir, then add this mixture in flour mixture. Stir until the mixture is dough-like. The mixture will be thick, sticky, and chunky.
- Stir in strawberries. I found it easier to combine the dough and strawberries when first tear the dough in small chunks with my fingers. Some strawberries won’t combine into the dough at all. But that’s ok. You can add them to the dough balls when shaping the cookies before baking.
- Using 1 ½ tablespoons cookie scoop drop dough on the prepared baking sheet leaving 2 inches space apart. Don’t need to roll each ball, but shape them with your fingers. Slightly press each cookie with your palm because they won’t spread too much during baking. Stick few more strawberry pieces on each cookie dough ball.
- Sprinkle cookies with coarse sugar.
- Bake cookies for 16-18 minutes, until just golden around edges.
- Remove from the oven and let cool for a few minutes on the pan, then transfer to wire racks to cool completely.
There’s nothing like fresh fruit salad! Our favorite fruit salad recipe gets a serious burst of sweetness from a light orange-mint dressing, too! And the great thing about fruit salad is if you have a favorite fruit add it in- the variety is what makes fruit salad so good.
- 1 pound cantaloupe, cut into bite-sized pieces (about 2 cups)
- 2 cups diced fresh pineapple
- 1 pound fresh strawberries, hulled and sliced or quartered
- 1 pint fresh blueberries
- 3 or 4 kiwis, peeled and sliced
- Fruit Salad Dressing
- Zest from 1 small orange (about 2 teaspoons)
- 3 tablespoons fresh orange juice
- 1 teaspoon pure vanilla extract
- 2 tablespoons brown sugar
- 2 tablespoons minced fresh mint leaves (optional)
- In a large bowl, combine the cantaloupe, pineapple, strawberries, blueberries, and kiwi.
- In a small bowl, whisk together the orange zest and juice, vanilla, and brown sugar until the sugar is dissolved, 1 to 2 minutes. Drizzle the juice mixture over the fruit and gently toss it all together to coat the fruit.
- Sprinkle with mint leaves before serving, if desired.
Watermelon Pizza alla Italia
These mini pizzas are delicious served alone or as a dessert. Kids will love them!
- 2 slices (1/2 inch thick each) of a miniature watermelon
- 1/4 cup fat-free cream cheese
- 1/4 cup orange-flavoredummer low-fat Greek yogurt
- 4 teaspons minced orange peel
- 1 teaspoon vanilla
- 1 kiwi peeled and sliced thin
- 1/2 pear peeled and diced
- 5 strawberries sliced
- 2 tablespoons dried tart cherries
- In a small bowl, blend the cream cheese, yogurt, 2 teaspoons of the orange peel, and vanilla. Refrigerate to allow mixture to thicken.
- Either top each pizza slice with the cream cheese mixture, followed by the fruit, then sprinkle the remaining orange peel over the top. Or, cut the watermelon into slices first, then continue with the cream cheese spread, fruit, and orange peel.
Credit : Source Post